Dietitians Advise Caution on Roasted Chickpeas Due to Potential Health Risks

Think of roasted chickpeas as a yummy snack, but sometimes they can have a sneaky chemical called acrylamide.

This chemical is made when starchy foods like chickpeas get roasted at very high temperatures, which also makes them brown and tasty.

Scientists think acrylamide might not be great for you if you eat a lot of it over a long time, like possibly hurting your nerves or even causing cancer.

Sometimes, store-bought roasted chickpeas might also have yucky preservatives or fake flavors.

So, it's a good idea to pick ones that say they were roasted at a lower temperature, or even better, make them at home!

When you roast them, try to make them golden yellow instead of dark brown.

Soaking and rinsing the chickpeas before roasting might help a little.

Remember to eat lots of fruits and veggies too, so the roasted chickpeas are just a small part of your healthy food plan.